Author: OncoLink Team
Recipe type: vegetarian
Cuisine: Vegetarian, Snacks
- 1 bunch of kale
- 2 tsp of olive oil
- ¼-1/2 tsp of salt
- ½ - 1 tbsp nutritional yeast (optional)
- Pre-heat oven to 350 °F
- Wash and dry the kale really well. If the kale is still wet it will not become crispy upon baking.
- Remove the stem from each kale leaf and rip or cut the leaves into bite size pieces.
- Place the kale in a large bowl and toss with olive oil and salt.
- Spread the kale out on 1-2 baking sheet(s). Do not to overlap any of the leaves because they will steam rather than bake and will not turn crispy.
- Sprinkle nutritional yeast over kale pieces, if desired.
- Put in the oven for 7 minutes (if you are using 2 baking sheets then after 7 minutes take the top sheet out of oven and move bottom sheet up to top rack for 1 more minute.
Note: times may vary due to oven so keep an eye on the kale during baking. Leaves should be crunchy, but be sure to remove them before they start to burn.
Calories: 59 Fat: 3g Saturated fat: 0g Carbohydrates: 7g Sodium: 321mg Fiber: 2g Protein: 3g Cholesterol: 0mg Vitamin C: 81mg Vitamin A: 517mcg
About the author
Melissa Kavanaugh is a first year graduate student at Drexel University. She is working towards her Masters in Human Nutrition and is completing the requirements to become a Registered Dietitian. Melissa earned her undergraduate degree from Rutgers University in Accounting and Finance and worked in industry for 4 years before deciding to change careers and pursue her true passions: nutrition and fitness. In addition to nutrition, Melissa went back to school for fitness and currently holds Personal Training and Group Fitness certifications from the American Council on Exercise. She teaches weekly ballet bar and strength training classes in addition to working one on one with clients to achieve their fitness goals. Melissa enjoys cooking and creating fun and easy recipes. She is excited and honored to be a contributor to Oncolink.